Cassava Pie

Ingredients:

1.2kg chicken
600g pork, cubed
2.7kg cassava, grated
120ml condensed milk
450g butter, melted
1 1/2 tbsp salt
1 tsp freshly-grated nutmeg
14 eggs
450g sugar
brandy, to taste

Method:

Place the cassava in a large bowl and scatter the sugar over the top to cover. Now add the condensed milk, eggs, butter, salt, nutmeg and brandy. Blend thoroughly to form a dough.

Divide the dough in two and place half the mixture in the based of a large, well greased, baking pan (you need about a 3cm depth of batter on the bottom). Meanwhile, combine the chicken and pork in a large pot. Cover with water, season to taste, then bring to a boil. Reduce to a simmer and cook until the meat is just tender (about 35 minutes)

Take off the heat and remove the chicken from the pan. When it's cool enough to be handled remove the chicken meat from the bones then mix with the pork and ladle the meat over the cassava batter, adding a little stock (reserve the remaining stock).

Cover the meat filling with the remaining batter and form a little hole in the centre of the dough so that steam can escape. Place in an oven pre-heated to 180°C and bake for about 60 minutes then reduce the oven to 230°C and bake for a further 3 hours. Whilst the pie is cooking base the meat every hour by pouring a little of the stock through the hole in the top of the pie.

Allow to cool in the pan then slice and either warm in the oven or fry in butter before serving.

Cassava Pie

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